Soak the rice noodles in hot water until soft, then drain.
Halve the ginger and toast it cut side down in a dry frying pan until fragrant and lightly browned.
Bring the beef stock to the boil, add the toasted ginger and leave to infuse gently for a short while so the broth gains more depth.
Cut the beef against the grain into very thin slices. Divide the rice noodles between bowls and lay the meat on top.
Pour the hot broth over the noodles and meat so the beef cooks in the soup. In pregnancy, simmer the slices briefly in the broth until they're no longer pink.
Serve with spring onions, Thai basil and lime.
Good to know
There's something homely about pho. The hot broth, the tender meat and the fresh herbs make it a soup that brings instant warmth to the table.
Swaps
Beef → chicken breast (similar protein content); rice noodles → shirataki noodles (provide fibre); beef stock → beef bone broth (often gelatine-rich); Thai basil → coriander (also brings fresh herb flavours and plant compounds).
Allergens
The recipe is naturally dairy-free and egg-free, but depending on the stock it can contain celery or gluten – check the label. A milder, less hot version suits children, and in pregnancy beef cooked right through is important – simmer the slices in the broth until no pink remains.
